Recipe:For preparing the vermicelli pudding you need to first melt the butter in a saucepan. Then sauté the cardamom and vermicelli until it is light brown. After it becomes brown, add sugar, water and boil the mixture. Now add almonds, cashews, and pistachio. If you want then you can also add the vanilla color and vanilla essence. Bring the dish to a boil and then pour into a serving dish.

Recipe:Firstly you need to mix flour, semolina, sugar and bicarbonate of sugar properly in a bowl. Now add a little bit of butter, so that the mixture can be turned into soft dough. Out of the mixture, make small balls of the size of a marble. Flatten and place them on the baking trays, leaving a space of 4m between them. Bake them for over 20 minutes and then remove from the oven and allow them to cool before serving.

Recipe:Mix the butter, honey and cocoa into the pan. Put the pan onto gentle heat and stir it occasionally. Remove the pan as soon as the butter melts. Crush the biscuits while the butter is melting. You can do this by putting them in the plastic bag and beating it lightly with the rolling pin. Similarly crush the nuts into small pieces. When the mixture cools down, put the pieces of crushed biscuits and the nuts into it. Stir them well. Now slightly grease the cake-tin, by putting the half a teaspoon of butter into it and rubbing it all over the base of the tin. Now pour in the biscuit mixture. Leave it in the refrigerator for setting. After the mixture is set properly take out the mixture from the pan and cut into thin slices.

Recipe:Combine cake mix, pudding mix, eggs, oil, and carbonated water in a large bowl. Beat for 3 minutes. Then stir in nuts. Add a few drops of green food coloring. Pour into a greased 13X9X2 inch pan at 350F (175C) degrees for 30 to 35 minutes.

Recipe:Follow directions for each cake mix using three separate bowls. Then pour the chocolate mixture in one end of a 13X9X2 or 15X10X1 inch pan,the vanilla mixture in the middle, and the strawberry mixture in the other end. Gently swirl the three colors together with a spatula. (You can make cupcakes with the leftover mixture, filling each cupcake half full of batter). Bake at 350F (175C)degrees for 30 to 35 minutes.

Recipe:Pour vinegar over raspberries and let stand for 24 hours. Strain and measure liquid. Add 1/2 pound of sugar for each quart of juice. Bring to a boil, cool, and pour into bottles. To add flavor, put in over dozen cloves when the juice is heated.To serve, pour in a tall glass with ice and soda water.